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Gluten Free Flourless Pancakes
Servings Ingredients- 1/2 cup Gluten-free rolled oats (Bob's Red Mill)
- 1/2 cup cottage cheese
- 1 teaspoon vanilla
- 2 Eggs
- 2 egg whites
- Dash cinnamon
- 2 tablespoons Flaxseed Meal
Servings Ingredients- 1/2 cup Gluten-free rolled oats (Bob's Red Mill)
- 1/2 cup cottage cheese
- 1 teaspoon vanilla
- 2 Eggs
- 2 egg whites
- Dash cinnamon
- 2 tablespoons Flaxseed Meal
Instructions- Beat eggs together first. Blend all ingredients together. Pour by spoonfuls onto hot griddle. Flip pancake over when slightly browned. Serve with organic butter and fruit.
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Breakfast Quesadilla
Servings Ingredients- 1/2 cup red onion, julienned
- 1/2 cup red bell pepper strips
- 2 Corn tortillas Organic, Gluten free, Spelt
- 1 oz cheese, finely shredded
- 4 Eggs
- 4 tablespoons salsa fresh fire-roasted
- olive oil
Servings Ingredients- 1/2 cup red onion, julienned
- 1/2 cup red bell pepper strips
- 2 Corn tortillas Organic, Gluten free, Spelt
- 1 oz cheese, finely shredded
- 4 Eggs
- 4 tablespoons salsa fresh fire-roasted
- olive oil
Instructions- Lightly mist a small nonstick skillet with olive oil spray (or substitute with butter or bacon fat) and place it over medium heat. Add the onion and pepper. Cook, stirring occasionally, for 6 to 9 minutes, or until they are crisp-tender and lightly browned on the outside.
- Meanwhile, place a nonstick frying pan, large enough for a tortilla to lie flat, over medium-low heat. Put the tortilla in the pan. Sprinkle on the cheese evenly, covering the tortilla. Let the cheese melt.
- When the onions and peppers are cooked, transfer to a bowl and cover to keep warm. Mist the skillet again with spray and add the eggs. As they begin to set, use a wooden spoon to scrape from one side of the pan to the other, to "scramble" them. Continue scrambling until no runny egg remains. Then spoon the eggs over the cheese on one half of the tortilla. Sprinkle the onion-pepper mixture over that. When the cheese is melted, fold the bare half over the filled half.
- Transfer the quesadilla to a serving plate and cut into 4 wedges. Top with the salsa. Serve immediately.
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Avocado Egg Salad
Servings Ingredients- 6 Eggs
- 1 tablespoon parsley, minced
- 1/2 shallot, peeled and chopped
- 1 avocado, peeled and cubed
- 1/2 lemon, juiced
- 1 tablespoon mustard
- salt and pepper to taste
- lettuce or baguette
Servings Ingredients- 6 Eggs
- 1 tablespoon parsley, minced
- 1/2 shallot, peeled and chopped
- 1 avocado, peeled and cubed
- 1/2 lemon, juiced
- 1 tablespoon mustard
- salt and pepper to taste
- lettuce or baguette
Instructions- Peel and roughly chop the eggs and add them to a bowl, along with the parsley, shallot and avocado.
- Mash the eggs and avocado with a fork until combined. Stir in the lemon juice and mustard and mix well. Season with salt and pepper.
- If using the baguette, cut into slices and toast if desired. Use this as your base. Tear the lettuce into large pieces and place on top of the baguette slices. Top with spoonfuls of the egg salad. Garnish with more parsley if desired.
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Avocado Quinoa Salad
Servings Ingredients- 2 avocados
- 2 cups chicken broth
- 1 large tomato, diced
- 2 stalks celery, diced
- 1 cup quinoa
- 2-3 tablespoons lime juice
- 1/2 cucumber, diced
- dash salt and pepper to taste
- 1/3-1 cup olive oil
- 1 bunch cilantro chopped
Servings Ingredients- 2 avocados
- 2 cups chicken broth
- 1 large tomato, diced
- 2 stalks celery, diced
- 1 cup quinoa
- 2-3 tablespoons lime juice
- 1/2 cucumber, diced
- dash salt and pepper to taste
- 1/3-1 cup olive oil
- 1 bunch cilantro chopped
Instructions- In a medium saucepan, cook Quinoa according to package directions, using chicken broth in place of water. Let cool.
- Cut avocados in half, remove the pit and peel. Cut into chunks. Toss with lemon juice. Add the avocado and all the remaining ingredients to the Quinoa and toss gently to mix.
- Chill until ready to serve.
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Crockpot Turkey Smith
Servings Ingredients- 2 6oz stuffing mix Use Gluten Free if needed
- 1/2 cup apple juice
- 1/2 cup chicken broth
- 2 apples, peeled, cored, chopped
- 1/4 cup parsley, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon Himalayan Pink Salt
- 1/2 teaspoon pepper
- 1/4 cup butter
Servings Ingredients- 2 6oz stuffing mix Use Gluten Free if needed
- 1/2 cup apple juice
- 1/2 cup chicken broth
- 2 apples, peeled, cored, chopped
- 1/4 cup parsley, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon Himalayan Pink Salt
- 1/2 teaspoon pepper
- 1/4 cup butter
Instructions- Butter inside of crock-pot. Combine stuffing mix, apples, celery, onion, and parsley with apple juice and broth. Place on bottom of crock-pot.
- Place turkey breast over stuffing; pour butter and seasoning on top of breast. Cover. Cook on low 5-6 hours.
- Remove turkey. Let set for a few minutes before slicing.
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Polish Jewish Beet Soup
Servings Ingredients- 4-5 fresh beets (they can be cooked),
- 1-2 lemons, juiced
- 1-2 potatoes, quartered
- 1 onion, choppped
- 1 cup chicken stock
- 2 tablespoons sugar
- 2 tablespoons fresh dill, chopped
Servings Ingredients- 4-5 fresh beets (they can be cooked),
- 1-2 lemons, juiced
- 1-2 potatoes, quartered
- 1 onion, choppped
- 1 cup chicken stock
- 2 tablespoons sugar
- 2 tablespoons fresh dill, chopped
Instructions- Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes.
- Remove from the water. Let cool slightly, peel and dice. Return diced beets to water.
- Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with the sugar and lemon.
- Sprinkle chopped dill over soup when read to serve.
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Chocolate Orange Pudding
Servings Ingredients- 2 bananas
- 1-2 oranges juiced
- 3 tablespoons cocoa or cacao powder
- 4 tablespoons coconut butter
- 1 tablespoon maple syrup
- 1 can coconut milk
Servings Ingredients- 2 bananas
- 1-2 oranges juiced
- 3 tablespoons cocoa or cacao powder
- 4 tablespoons coconut butter
- 1 tablespoon maple syrup
- 1 can coconut milk
Instructions- Leave the can of coconut milk in the refrigerator overnight.
- Blend the bananas, orange juice, cocoa powder, coconut butter and maple syrup until smooth. Pour into two small jars.
- Open the can of coconut milk upside down and pour off the coconut water. Then blend the coconut cream.
- Add the coconut cream to the top of the chocolate pudding.
- Add some zest from the orange to the top of the pudding.
- Can be stored in the refrigerator for up to 2 days.
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Easy to Pack and Stash Trail Mix
Servings Ingredients- 1 cup pecans
- 1 cup cashews
- 1 cup almonds
- 1 cup sunflower seeds
- 1 cup cranberries
- 1 cup coconut flakes
- 1 cup Dagoba chocolate nibs
- 1 cup Goji berries
- 1/2 cup pumpkin seeds
Servings Ingredients- 1 cup pecans
- 1 cup cashews
- 1 cup almonds
- 1 cup sunflower seeds
- 1 cup cranberries
- 1 cup coconut flakes
- 1 cup Dagoba chocolate nibs
- 1 cup Goji berries
- 1/2 cup pumpkin seeds
Instructions- Mix together in a large bowl.
- Separate into small serving-size baggies and store in cupboard for an easy grab and go snack.
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Red Chili Oil
Servings Ingredients- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons crushed red pepper flakes.
Instructions- Heat the olive oil in a small saucepan for a couple of minutes--until it is about as hot as you would need it to saute some onions, but not so hot that it smokes.
- Turn off the heat and stir in the crushed red pepper flakes.
- Set aside and let cool, then store in refrigerator.
- Bring to room temperature again before using.
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Pomegranate Lime Dressing
Servings Ingredients- 1/4 cup fresh lime juice
- 1/4 cup pure Pomegranate juice, or Pomegranate Rejuvenate-Premier Research Labs
- 1 tablespoon Vegenaise or sour cream<
- 1 teaspoon Dijon mustard
- 1 teaspoon Stevia
- 1/4 teaspoon ground cumin
- 1 garlic, minced
- 4 tablespoons olive oil
- 2 tablespoons Walnut oil
- salt, to taste
Servings Ingredients- 1/4 cup fresh lime juice
- 1/4 cup pure Pomegranate juice, or Pomegranate Rejuvenate-Premier Research Labs
- 1 tablespoon Vegenaise or sour cream<
- 1 teaspoon Dijon mustard
- 1 teaspoon Stevia
- 1/4 teaspoon ground cumin
- 1 garlic, minced
- 4 tablespoons olive oil
- 2 tablespoons Walnut oil
- salt, to taste
Instructions- Combine first 7 ingredients in a bowl.
- Add the oils and whisk to blend.
- Season with salt.
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Savory Gluten-Free Gravy
Servings Ingredients- Pan juices
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/4 cup white wine
- 1/3 cup orange juice
- 2 tablespoons cornstarch mixed with 3 tablespoons orange juice
- 1 cupe gluten-free chicken broth
- 1/4 cup heavy cream.
Servings Ingredients- Pan juices
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/4 cup white wine
- 1/3 cup orange juice
- 2 tablespoons cornstarch mixed with 3 tablespoons orange juice
- 1 cupe gluten-free chicken broth
- 1/4 cup heavy cream.
Instructions- Collect juices from turkey and roasting pan.
- Cool and skim off fat.
- In a saucepan, heat olive oil and sauté onion over low heat until soft, about 3 minutes.
- Add wine and orange juice.
- Simmer until liquids are reduced by half.
- Add chicken broth and pan juices and simmer 6 minutes to reduce.
- Stir in cornstarch mixture and stir until thickened.
- Add ¼ cup heavy cream.
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Gluten-Free Cornbread Stuffing
Servings Ingredients- 6-7 cups gluten-free corn bread (made ahead) cubes (1/2 inch)
- 4 links gluten-free sausage, simmered in hot water for 10 minutes
- 4 tablespoons olive oil
- 1 large onion, diced
- 2-3 carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 apples, peeled and diced
- 28 ounces chicken broth
- salt and pepper to taste
Servings Ingredients- 6-7 cups gluten-free corn bread (made ahead) cubes (1/2 inch)
- 4 links gluten-free sausage, simmered in hot water for 10 minutes
- 4 tablespoons olive oil
- 1 large onion, diced
- 2-3 carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 apples, peeled and diced
- 28 ounces chicken broth
- salt and pepper to taste
Instructions- Preheat oven to 325.
- Lightly oil a 2-quart casserole dish or 9x13 inch pan.
- Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.
- Rinse sausage in cold water.
- Remove skin and crumble sausage. Reserve.
- Heat olive oil and sauté onion, carrots and celery for 2-3 minutes or until vegetables are soft.
- Add garlic, apple and crumbled sausage and sauté another 2 minutes or until apples are soft.
- Add cornbread cubes and toss to coat with mixture.
- Pour broth over mixture.
- Add seasonings, as desired.
- Pack loosely into prepared pan.
- Bake at 350 for 30-40 minutes.